Now, I love me some figs y’all. I love ’em so much that I did a fig-filled recipe roundup a while back, and also made these fig and date energy balls – ’cause DUH. But the thing about figs is that they are soooo seasonal. So May-October(ish) comes and goes and leave me wanting more figs. I’m just waiting around for next fig season. WELL, WAIT NO MORE. ‘Cause Valley Fig Growers is here to solve all of my problems and provide me with dried figs and fig spreads that will last all year. So I thought to myself, “Self, what do you want to put figs in most?” And immediately I screamed OATMEAL. And that was that. It’s a health-ier oatmeal bake for you (yay no eggs or dairy!), and it’s topped with over-the-top deliciousness. I mean honestly, do you get any better than streusel topping with soft, warm caramelized pears?!? HECK NO TECHNO. You don’t.

This recipe is both a delicious breakfast, and a valid dessert option. The fig oatmeal bake is healthy enough for breakfast eating (plus its got protein from cashews), and the streusel topping with caramelized pears is sweet and flavorful enough to be a dessert. So you basically get two recipes in one. I’ve been eating this for breakfast for a week now, and my favorite way to eat it is with a drizzle of nut butter right on top of the warm oatmeal bake. That’s a straight up PRO MOVE. And obviously don’t forget to pile on as many Blue Ribbon Orchard Choice Dried Figs as possible. Because no matter if you eat it as a family breakfast, or a delicious dessert – extra figs are a MUST.